Salmon Skillet with Garlic Butter Sauce
Pan-seared salmon with a golden, crispy crust and a rich garlic butter sauce, all made in one skillet in under 20 minutes.
Equipment
- 12-inch cast iron or large stainless steel skillet - Retains heat exceptionally well for a consistent sear
- Fish Spatula - Thin, angled blade slides under delicate fillets without breaking them
- Paper towels - For patting the salmon dry, essential for a crispy crust
- Instant-read thermometer - Takes the guesswork out of doneness
- Cutting board and sharp knife - For mincing garlic and chopping parsley
- Microplane or zester - For getting lemon zest without the bitter pith
- Tongs - Optional but helpful for handling fillets safely
Ingredients
- 4 salmon fillets - about 6 oz or 170g each, skin-on preferred
- 1 tablespoon olive oil - 15ml
- 3 tablespoons unsalted butter - 42g, divided
- 4 cloves garlic - minced
- 1 teaspoon smoked paprika - 2g
- 1 teaspoon kosher salt - 5g, or to taste
- 1/2 teaspoon black pepper - 1g, freshly ground
- 2 tablespoons fresh lemon juice - about 1 lemon
- 1 teaspoon lemon zest - about 1 lemon
- 2 tablespoons fresh parsley - finely chopped, for garnish
- lemon wedges - for serving
Instructions
- Pat the salmon fillets completely dry with paper towels. Season both sides generously with salt, pepper, and smoked paprika. Let sit at room temperature for 15-20 minutes.
- Heat a cast iron or stainless steel skillet over medium-high heat for 2-3 minutes. Add olive oil and swirl to coat. The oil should be shimmering but not smoking.
- Place fillets in the hot skillet, skin-side UP. Cook completely undisturbed for 4-5 minutes until a golden crust forms and releases easily from the pan.
- Flip fillets over so skin is down. Reduce heat to medium and cook 2-4 minutes more until internal temperature reaches 125°F (52°C) for medium or 145°F (63°C) for well done.
- Transfer salmon to a warm plate. Add remaining butter to the skillet over medium heat. Add minced garlic and cook 30-45 seconds until fragrant. Stir in lemon juice and zest, scraping up browned bits.
- Return salmon to the skillet and spoon sauce over the top. Garnish with parsley and serve immediately with lemon wedges on the side.
Notes
- Pat completely dry: Surface moisture is the enemy of a crispy crust. Pat fillets with paper towels until completely dry before seasoning.
- Don't move the salmon: Let it cook undisturbed for 4-5 minutes. It will naturally release from the pan when the crust has formed.
- Skin-on is best: The skin protects the delicate flesh from direct heat and crisps up beautifully. Remove after cooking if preferred.
- Use an instant-read thermometer: 125°F (52°C) for medium, 145°F (63°C) for fully cooked. This removes all guesswork.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep sauce separate if possible.
- Reheating: Warm gently in a skillet over medium-low heat with a little butter. Avoid the microwave which can make the salmon rubbery.
- Fresh ingredients matter: Use fresh garlic and fresh lemon juice for the best flavor. Bottled juice lacks brightness.
- Try variations: Add honey and soy sauce for a sweet glaze, or substitute Cajun seasoning for a spicier version.
- Repurpose leftovers: Flaked salmon is excellent in grain bowls, salads, pasta, or scrambled eggs.
- Frozen salmon: Thaw completely in the refrigerator overnight and pat dry before cooking.